How to make a low-carb keto lemon blueberry mug cake

This bright, lemony mug cake is surprisingly keto-friendly, thanks to a few little tweaks. The recipe uses a blend of almond flour and coconut flour for a delicious mug cake bursting with fresh blueberries.

If blueberries aren't in season, that's no problem. Frozen will do in a pinch, and you don't even have to thaw them. Just toss them with a touch of almond flour before adding them to the batter and zapping the whole thing in the microwave, and you'll be in business.

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Cooktop Cove

Low-carb Keto Lemon-Blueberry Mug Cake

1

5 minutes

1 minute

6 minutes

2 tablespoons coconut flour

1 tablespoon almond flour

1 tablespoon granulated baking sweetener (such as Splenda)

1 pinch salt

1 egg

1 tablespoon ghee, melted

1-1/2 tablespoons lemon juice

1 teaspoon water

zest of one lemon

5 to 8 blueberries

Whisk together all of the ingredients except for the blueberries in a microwave-safe mug.

Add the berries to the batter and mix carefully.

Put the mug in the microwave on high for about 1 minute or until cooked.